This is a bit of a random post but I mostly wanted to share some of my pics of the veg I gathered from a friend’s allotment last week. Allotments are much like children and pets – much less stress when they’re not your own, you don’t have to pay the bills but you get all of the love and bounty. If nothing else allotments are a tempestuous beast and I don’t have the time or patience to deal with one. I’m more than happy to take home the goodies though!
Way back in the early spring I spent a day down at the allotment to help with some planting and the construction of some netting tunnels to keep the rabbits off. I enjoyed the construction and helped to plant red and green cabbages and leeks. The leeks were spindly little stalks which had to be popped in a hole in the ground, not filled in with soil but nearly drowned with water. Very odd. I even YouTube’d a video to double check the method and apart from a bit of a shock where the otherwise seemingly staid presenter of an allotment series went to double check his dibber (not a euphemism) was correctly measured to six inches, when he popped off camera to double check the length against his dibber (sadly not a euphemism), I actually fell over in the mud. I’m scared to re-google that video and I won’t link to it here!
A week or so ago, I was able to head back over the allotment to reap what was likely the final harvest of the year, the last of the runner beans and red cabbage having been taken a month or so before – I reaped the benefit of those too 🙂
Just look at those fat leeks – what beauts!
Now that’s what I call gnarly! Especially the parsnips – my goodness! The soil at this particular allotment is full of clay and despite a massive amount of compost and top soil being worked in, the parsnips were obviously not able to break through the remaining clay to continue growing downwards. We’re calling this a learning curve and next years crop may well be grown in tubs to try and prevent this happening. This isn’t a European aversion to bent veg by the way but those gnarly bits are a bitch to clean, peel and cook so are better avoided. The thick top root of these ones should make some pretty decent soup however.
A whole lotta scrubbing later and this is what I ended up with – 4 great looking butternuts, 2 slightly sad ones, several good hunks of parsnip, 4 fat leeks and one baby leek which shouldn’t be confused with a spring onion!
I was really quite ill last week, hence the lack of recent blog posts and cooking but I can’t wait to get stuck in cooking my allotment goodies – do you have any suggestions what I should make? Let me know what you think in the comments!
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For ideas on what to do with your fruit and veggies, why not check out some of my popular recipe posts:
Cedges Cooks – Sweet Potato Tagliatelle in a Creamy Chicken, Bacon, Mushroom and Pea Sauce
Cedges Bakes – Smoked Bacon, Courgette, Mushroom, Chive and Mozzarella Quiche
Cedges Cooks – Chicken and Chorizo Mexican ‘Lasagne’
Cedges Cooks – Sweet Potato and Sweetcorn Savoury Pancakes
Cedges Bakes – Fig Upside Down Cake
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